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SF 453 
.B6 
Copy 1 



BULLETIN NO. 1 



OF 



Boies' Pet Stock and Game Farm 



•'THE HOMK OF PETS 
MILLBROOK, N. Y. 




Boies' Utility Rabbits 

For Meat and Fur 



By H. A. BOIES 



Price, 25 Cents 



Copyright, 1917, by H. A Boies, 
Millbrook, N. Y. 



FOREWORD. 

In offering this bulletin to the public, my first object is to answer 
the many letters of inquiry received, which from lack of time, 1 
have been forced to answer by letter, all too briefly. My second object 
is to i^resent to you a good form of food supply which has been sadly 
neglected in this country of ours, and one which has more than enough 
good points to commend it to your attention. 

I have always been a great lover of our Bird and Animal friends, 
and friends they surely are, much more so than most of us realize, for 
without them we could not exist. Our birds not only supply us wdth 
many forms of food but they helj) to make conditions more sanitary, 
keep down the insect pests and vermon so that our crops are possible, 
and delight us with their beauty and song. 

Our animal friends are our most important form of meat supply 
and their skins and fur help to clothe us, so you see that many are 
doubly useful. 

During the past twenty years 1 have raised thousands of birds 
and animals of many varieties and naturalh'. ha\e gained much knowl- 
edge as to those most useful to man. 

Being one with a family of children to provide for, I know all 
too well how hard it is to properly clothe, feed, and educate our chil- 
dren to-day. The cost of our clothing and food supply is way out of 
proportion to the wages received by the average man. If our wages 
are raised, the prices of our food advances so that the man to-day with 
wages two and three times as much as that received a few years ago, 
really finds it harder to provide for his family than wdien he received 
lower wages and bought his food at a much lower price. It seems to 
me that the proper way to lower the prices of our food supply is for all 
of us to do all we can in the way of supplying ourselves with such 
things that we need, that it is possible for us to raise. 

Meat is the most expensive item of our food supply, principally 
because there are thousands of us consuming it to one producing. We 
are all too dependent. The greatness of our country, the independ- 
ence of our country, depends upon the people who inhabit it. If we 
keep on being dependent it will not be long before this great country 
will be dependent upon other countries, while on the other hand, 
if we do all we can to supply all our needs, that it is possible for us to 
su])plv, our country will become more and more independent, assur- 
ing us and generations to follow, real and lasting prosperity. 

J""* 23 1917 ©CU,68936 



MEAT. 

Meat has been part of the daily (h'et of the inaj-.ritv of ])c.)i)le for 
ag-es and it is well that it should ],c. f..r the compounds contained in 
the annnal foods are, of course, very much like those of our bodies, 
and therefore need but little change before they are ready for use. 

When our forefathers settled this great country of ours, the meat 
supply was very alnmdant in the way of deer, bear wild boar, turkey. 
C^rouce. Bobwhite. partridge, pigeons and wild ducks, and even fifteen' 
years ago many forms of game were still abundant, but with the ever 
increasing population, these birds and animals have been hunted and 
driven from their old haunts until nearly exterminated, and a few are to 
be found now days. In later years we have depended upon the cattle, 
pigs, sheep and poultry for cnir meat supply, but with the population of 
the country increasing about three times as fast as the meat supply, any 
one can easily see. if we wish to have meat as i)art of our daily fo(id, 




ti-.y 



Fig-. 1 — HuTCM mp^DL Ft^on^ 

we must all make some provision to furnish at least a part of our 
own, or it will not be long before many will have to g-o without. The 
price of meat has been steadily advancing f.,r some time and though 
without a doubt, there is no reason why it should be held at the high 
prices it is now bringing; the only way to overcome it is to raise our 
own and let these gamblers of our f.uxl supply, ship their goods to other 
countries and sell them for less, which they have been doing in the 
])ast. 

Many people living in small towns and villages have tried rais- 
ing ixiultry and pigeons as a means of supplying part of their meat, 
bnt the space required and the chances of disturbing their neighbors 
has made it an unsatisfactory pursuit. The majority have overlooked 
one source of very good food supply— the Rabbit— though in Belgium, 
Holland, and France, rabbit meat has long been a common article of 



diet and ral:)bit breeding- is common with tlie ])eo])le of these countries. 
Great Britain yearly consumes about $2.(XX),()0().0O worth of rabl^it 
meat, not only are the home warrens and farms drawn upon, l)Ut from 
lO.OOO to 12,0(X) tons are imported annually. In the I'nited States, 
wild rabbits ha\-e al wa\s been a si lurce tit lood su])pl\-, es])et-iall\- during- 
the winter months, but \ er\- little attention has e\er l)een g-i\-en to the 
breeding ot rabbits in this countr\- as a means of lurnishing us with 
meat, until lately. < )nl\- those whi> have bred nur domestic rabbits 
and have eaten their t1esh, know how cheai)ly this meat can be ])ro- 
duced. The meat of the wild rabbit and hare is dark and coarse, 
wliile that of our domestic rabbit is w bite, delicious and \er\- nutritious, 
in fact n(-)ne other of the connnon nu'ais used as food can com])are with 
it. Dr. A. S. Smith of New ^'ork C'il\-, writing of the Belgian llare, 
which is not a hare, but a rabl)it, says, '"Phere should l)e hundreds of 
thousands of dollars worth of hare meat shi|)])ed to our hospitals and 
sanitariums, h'or digestibilit\- and nutritive value, there is no meat 




Fig 2,— Nest "^o" ^'^'^'^ Emtiy 



com])arable to the hare. If ol)tainable, hare meat should be prescribed 
for fever patients, aged and feel)le ])atients, consum])tive and an.eamic 
patients by jjhysicians." 

DIGESTIBLE NUTRIMENT. 



The United States De])artmcnt of Agriculture makes the following 
re])ort on the digestible nutriment of varicnis meats. 

Domestic Rabbit 83 ])er cent. 

Chicken 50 " 

Beef 55 " 

Mutton 65 " 

Pork 75 " 

4 



ilcre is tlic most reliable iiil'()niiati( m sliowiu!;' ()nr duniestic rab- 
bit leading our (.•oiiinion forms (tf nu'at sui)|)l\- .l)v 8 ])er cent, more di- 
gestible nutriment than the rest, and a meat that the maj(~)rity <»t' the 
people can raise for themselves at ])racticall\- no cost at all. Beet, 
mutton and pork ha\ e to be left to the man with a farm, and poultrx 
recptires (piite a bit of space to do \\(dl, l)ut the rabbit, \vh\' e\en a 
dry-g"»)«)ds box can be made into a good houie for a good doe and she 
will get along all right in it and furnish vou with a good supply of 
fresh meat e\er\- month in the year. 

HELP YOURSELF, HELP YOUR COUNTRY. 

The l^ngiish ( loveinment ])ampblets and h",nglish papers are doing 
all they can to encourage the breeding of rabbits in tiiat country. 
The war has forced the luu-opean countries to realize the importance of 
Rabbit meat as a food and hardh' a ])aper is issued that does not con- 
tain some article to encourage the ])eo])le to raise this \'aluable meat 
and aid in the public economw "Breed Kal)l)its and Hel]) the Coun- 
try" — Don't wait, but do it now. ( )ur meat su])ply is decreasing and 
the price is steadiK' acKancing and there is (inly one way to keep it 
from going higher; let e\er\- one raise half of the meat they use and 
there will not be the demand for so much beef, pork and mutton, and 
prices will smju go down in order to secure more sales. 

PREJUDICE AGAINST RABBIT MEAT. 

There seems to be too uiuch ])rejudice against the rabbit, yet the 
same people will willingl_\- cat chicken, jiork. etc., which will eat most 
an\'thing, no matter wdiat condition it is in. The rabbit, while it will 
eat most any kind of \egetable and greens, thex' nuist be sweet and 
clean or the\- will not touch them, ('icnerally, when soUl b_\' hotels and 
restaurants, it is offered under some other name. 

The following article taken from the "|ournal of < )utdoor luiter- 
prises" shows how the American ]ieo])le like t< i be luunbugged. 

"THE LONG-EARED JACKRABBIT: It has been not many 
years since a certain chef in a prominent dining room in Texas was 
noted for venison served at all seasons of the year. Connoisseurs 
]')raised the product of this man and always those who loved good veni- 
son well prei)ared. were careful when in that ])art ot the state, to ar- 
range for a meal or two in the famous ])lace." 

"Then came the laws governing the slaughter of deer and the sell- 
ing of the meat. Still the \enison was ser\ed in the same good way. 
And then authorities threatened ])r()secution. The chef merely smiled 
and served more venison. 



"Arrest and iincstii^atioii clc\c-l<)])C(l llic fact that the xcnison was 
merely Jackrabl)it steak. Resultiiii;- ])ubHcily phased haxoc with the 
])rohtable trade. \'enison disappeared from the menu and the famous 
(Hning" room became an ordinary cheaj) eatins^-house and so remains. 

"And now comes the Texas IDepartment of Agriculture and an- 
nounces that it has undertaken to create a country-wide demand for 
Texas rabi)it meat. Already two carloads ha\-e been sold and it is ex- 
pected that more than a million rabbits will be shii)])ed from this state 
to the North and ]\ast during the winter months. In some cities, rab- 
bits sell from 2? to .■50 cents per pound, it is said, and a good-sized vear- 
ling rabbit runs ra])idl}- into monew 

'J'o advertise this new Texas e.\])oi"t, the Department of Agriculture 
])l;uis a rabbit dinner in .\ustin shortlw when rabbit will l)e ser\ed in a 
dozen or so tem])ting forms." 

It is time that this form of good meat sup])lv should be ad\-anced 
l)y vStates and United States Government. Jackrabl>its and Cottontails 




are good, l)Ut they can't com])are with our domestic rabbits, sweet, nu- 
tritious meat, which may .almost ])e h.ad for the .asking. Dear reader, 
do you not think this high cost of li\ ing is a great deal what we make it, 
that wc do not make the most of our own opportunities? 



CAN I RAISE RABBITS ? 

/'\side from raising rabbits to su])i)ly food for vour own table you 
will tind many dollars in its su])i)lying those with this meat that would 
r.ather buy at twenty to thirty cents per pound than to raise it at five 
or six cents or less. The "Belgian llare News" contained the follow- 
ing statements: "An English wholes.ale merchant kept about forty 
standard hares in a small Inu'ldiug, in his back \;ird. His wife and 
daughters occupied their s|)are tiiue caring for the i)ets. They cleared 
over vS5, 000.00 from their hutches last year." 



"A'Denv^er man started with a trio of tlmrouijhbrcd lU-l^ian Hares 
\]\vvc years ago and has built and p.iid lor a $0,000.00 house, tmt of his 
enterprise." 

1 know of hiuidreds who are raising ralibits as a sitU- hue, that get 
more money from thc'r rabbits than from their trade and thc-re are 
many more who depend entirely on their rabbits for the sujiiiort of their 
family and themselves, and living like kings, too. 

Without a doubt, the majority of those wdio read this book are 
spending all they make to keep their family and themselves ])roperly 
housed, clothed, and fed, and the biggest item of these will be the food 
supply, with the meat bill in the lead. No doubt vou would like to 
save some of your hard-earned money for some stormy day, l)Ut the 
high cost of everything prevents you from doing so. The thought that 
you could supply all or part of your meat has never occurred to you, but 
you can, get some rabbits, better yet. get some Boies' Utility Ral)bits or 
Giants, and do it now. You will enjoy caring for them, they will sup- 




FiG. ^ — Movable Outijooh Hutch ANb "Run. 

ply yom" table with a delicious meat and add man\ dollars to your ]),ink- 
account. 

ARE THEY PROLIFIC ? 

These animals which A\ill weigh from six to eight piauids when 
grown, can easily be raised by the majority of people; in fact, all but 
those housed in the apartment and tenement houses of the large cities. 
They require very little room, will live on many of the things that are 
going to waste about the average home, and there is no other of our 
food animals that will multipl}- their weight so rapidly as these will. 

A good doe, w^ell cared for will give you five nice litters per year, 
with from 5 to 12 young to the litter, and unlike chickens, the young 
are at first nursed by the mother and neither mother or young make any 
noise to disturb you or your neighbors. Then again they are furnish- 
ing you food the whole year through. The young arc old enough to 
breed and large enough at six months. 

Now, for example, w^e wU\ say your purchase a doe during the first 
month of the year and one that was bred on the first day of January. 
The first of February she wdll give you a litter, and for the sake of con- 
venience, we will call all their Utters of six half females and half males. 



Now, l)_v (he middle of IMarch, the \duno" are about six weeks old and 
the mother is reach to breed ai^aiii. 'iMie middle of April 3'on have 
your second litter and b\ tlu' time these are ready to take aavax' from 
the mother, six weeks later your hrst litter will be sixteen weeks old, 
just in fine condition to kill and each one will give you more pounds 
of meat than a s])ring' chicken at the same age and meat that a spring 
chicken cannot com])are wdth. Thev will weigh a good six pounds 
at this age and by forcing, they can be made to weigh 5 to 5j^ pounds 
at 10 to 12 w^eeks of age. 

h'ollowing T have arranged a table sh<~>\ving w hat one good doe can 
produce in the C(nn"se of one ye'AV. Though their litters are generally 
larger, I have, for convenience, made all litters of six young and 
have called them half does and half bucks. I am not offering any 
gold brick, or get rich quick scheme, and have been very conservative 
in putting the litters of six each and only five litters, giving the doe a 
chance to rest up during the hot weather. 



Bred 



Doe No. 1 1 Jan. 1 

jMar. 12. 
• May 21. 
Aug. 27. 
Nov. 5. 



First Litter: 
Does Nos. 2, 3, -^ 

Second Litter : 
Does Nos. 5. 6, 7 



Sept. 1 . 
Nov. 10. 

Oct. 15. 



Jan. 31. 
April 11. 
June 20. 
Sept. 26 
Dec. 12. 

Oct. 1... 
Dec. S. . 

Nov. 14. 



Bucks 


Does 


3 


3 


3 


3 


3 


3 


g 


3 


3 


3 


9 


9 


9 


9 





9 


42 


42 



April 11, 
June 20. 
Aug. 29. 
Dec. 5 . . . 
Feb. 13.. 



Dec. 10. 
Feb. 16. 



Jan. 23. 



July 


31 


Oct. 


11 


Dec. 


20 


June 


5 


Aug. 


31 


Apri 


1 


June 8 



May 14 



On January 1st. 1916, Ave started with one good doe and a buck. 
This doe we bred five times during the course of the year, and she gave 
us five litters of six young each, half of which were does. These three 
does from the first litter which were ready to breed July 31, but which 
Ave put ofif breeding until cooler weather, we bred on the first of Sep- 
tember and again on the 10th of November. Also the three does of the 
second litter w^e bred on the 15th of October. This would give us on the 
last day of the year the original does and buck, age 18 months, six 11 
months old, six 8 months old, six 6 months old, twenty-four 
3 months old, eighteen 6 weeks old, eighteen 3 weeks old, and six nine- 
teen days old — total on hand, 86 rabbits. Now to make things easy, 
we will say all these rabbits over three months old, weigh 6 pounds 
each and the balance 2 pounds each, which is more than fair, for the 
older ones will go up to 8 pounds each. We will have 44 rabbits of 
six pounds each, or 264 pounds and 42 of 2 pounds each, or 84 pounds — - 

8 



a total of 348 pounds, 3v36 pounds more than you started with, a _qain 
of 57 4-6 pounds tor each pound started with. What bird or other 
animal can do this? You can easily see that two or three does will 
give you about all the meat you will want and a few^ extra ones will 
enable you to have a supply to oiTer to your neii^hbors at a good 
price, and I tell you when once your neighbor gets a taste of this fine 
meat, you will be lucky if you have any left for yourself, unless you 
have a good supply, for it is THE MEAT. And where do you get 
all this good meat from? I^awn clippings, weeds, waste cabbage 
leaves, beet tops, celery and many other greens will furnish most of it, 
these you have been letting go to waste. Isn't it much better that you 
should turn them in this good food supply? Be independent, if your 




Fit 5 



ACK or HuTCHE^- Showing THatt ^tyle^ of Froht^ 



butcher can"t sell meat to you at a reasonable price, and we all know 
he can't, it makes no difference, for you have plenty of it, easily 
killed, dressed and many ways to cook and just the kind of meat your 
body needs. 

SELECTING YOUR BREEDING STOCK. 

In selecting your breeding stock, the {principal things to take into 
consideration are size when matured, time it takes to develop, to an 
eatable size, size of bone, and color and cjuality of flesh. 



The lari^csl xarietics arc the Flemish Giants and the llhick and 
White Cdieekered (liants. v^onie of these are i^rown np to twenty 
pounds and lietter. l)nt to i;et tliese -vNeij^hts onl\- a few of the ^•Ollng" 
eau he kept with the niotlier and a s]ieeial course in feeding' must l)e 
lollowed All these giants ha\e very large frames, and oi course, 
there is much more waste to them than with the small bone varieties, 
and 1 do not think that their meat is as fine-grained or as sweet as the 
smaller breeds, however, their large size will make them attractive to 
man}-, for there are two or three good meals for a good-sized f;imily 
on one of them. 

Of the smaller breeds, the Belgian Hares and New Zealand Reds 
are the best, with the fa\-or more with the former. The great trouble 
with all our rabbits is that they have been most exclusively bred for 
fancy points, with little consideration for quality of meat or quantity 
of meat wdiich would change their form so as to discpialify them for 
showing". 




BOIE^ M01>EL ^ELF-CLLANINO HuTCH 



vSeeing the big advantage and necessity of a good meat ral)bit. 1 
have perfected two breeds of rabbits which I have given special names, 
so that any one wishing to get rabbits for meat production will get 
what they want, and not some cull of fancy bred rabbit. I have named 
them BOIES' UTILITY RABBITS' and BOIES' UTILITY 
GIANTS. They are bred especially for (juantity and cpiality of meat, 
smalhiess of bone and with a ])elt that is saleable at a good price. These 
rabbits are as cheaply kept as any other ; they mature quickly ; their 
meat is white, fine grained and very nutritious and has a flavor that 
always calls for more. A pair will give you many good meals. A 
buck and two or three does will furnish a good sized family with 
about all the meat they will want. Fifteen or twenty does, or more, 
and three or four bucks, will start you in a business of your own that 
will pay \ou well and you can handle it in connection with your 
present ])osition, until turning in enough to put your whole attention 

10 



to it, which I assure you, will not he 
])Ook. 



long. See price list in hack of 



HUTCHES AND PENS. 

Our domestic breeds of rabbits will not do well if turned loose 
and forced to shift for themselves. They are the result of selective 
breeding, by man, for many years and arc entirely dependent upon us 
for food and shelter. There are many kinds of hutches that will do io 
keep and raise them in, ranging- from the drygoods box hutch to large 
building built especially for them. As it will depend a great deal upon 
just how you are situated and the amount of mouey you will be able to 
invest to start with, what kind and how many hutches you will build, 
I will describe and picture a number of different kinds so you can 
easily find that best suited to your special needs. 



A 




)i^ ac^wFt^ Lai 



flG 7. 



E> 



f,- - - JbCLTrn Of HuT<.f- - - ~:^ 



Ir^- 




i>ei 



OF SlXt iorTOM 



bETAIL OF HAY-'R/NCt«s 



iETAlL OFi>T\AweK 



Figure 1 shows a hutch made from a drygoods box, or large shoe- 
case. All hutches should ha\-e at least six square feet of floor space 
and eight to twelve is much better. This hutch is very easily and 
cheaply made. An upright piece about two inches wide is nailed in, 
about half way across the front on which to hinge the door. The open- 
ing on the right side is covered with netting and a door is made to fit 
the left side, out of lumber two inches wdde and this is covered with 
netting and hinged. The nest box shown in this hutch is the same as 
Figure 2, which is described later. 

Figure 3 shows a portable out-door hutch and one recommended 
by the United States Department of Agriculture. It may be taken 
out doors when the weather is nice and carried back inside when the 
weather is bad. It can be built two and three hutches high. That 
shown in the drawing is about three feet deep by six feet long-, with 
about one-third partitioned ofif on the right hand end for sleeping 

•11 



quarters and nest box. The front to the sleeping quarters and wire- 
covered front, arc both hinged. Permanent outside hutches could be 
built after this drawing, bnt the roof should have a little more pitch to 
it and should project out o\er the front two or three feet, to keep the 
storm from beating in. 

Fignre 4 shows another form of outdoor hutch wdiich is for sum- 
mer use only. The run is covered on sides and bottom with wire 
netting. The frame is made from 1x2 inch lumber. One-half of the 
tcjp is covered with a movable solid section and the other half with a 
wire-covered frame that slides under the other half, out of the way 
when feeding, etc. The top of the sleeping quarters should be hinged 
for easy access to the inside. This hutch may be moved from one place 
to another as the ground becomes soiled, and to new feeding ground. 






ri&.8- The "^mn FKon theT\a^bit to the b-^YiNo Boa 



L^«^M*^^ 



Rb 



Figure 5 shows a stack of hutches suitable for a barn or any other 
building. They may be added to, to meet the requirements of any build- 
ing. A. B. C. show three different styles of fronts, any of which that 
best suits your fancy or needs, may be used. All partitions between 
the pens should be made so that they may be easily removed, so that by 
removing the partition you can give your rabbits a larger run. This 
arrangement of hutches is both cheap in construction and practical as 
well. 

Figure 6. For convenience and a time-saver and a clean, drv 
hutch for your rabbits, this hutch will be hard to improve upon. The 
slatted bottom nllows all manure and water to drop through onto the 



12 



real bottom, four inches below. The hay rack keeps your hay cleail 
and saves lots that would be soiled and wasted otherwise. The nest 
box is all that can be desired. Figure 7-A. B. C. shows detail draw- 
ings of the slatted bottom, hay rack, and tlie nest drawer. The real 
bottom should have a pitch of an inch (jr two, which will allow the 
water to run off. Both the real bottom and the slatted bottom should 
be painted with asphalt paint, so that they will not absorb moisture. 
This will make a practical hutch for large rabbitries and can be built 
three-high and connecting on another to meet the recpiirements of the 
biulding. One man can clean 50 of these hutches in the same time it 
will take to clean two or three of the other forms. 

Another arrangement for a self-cleaning hutch is shown in 
Figure 5B. The floor in this case is made to slant towards the back 
of the hutch and a space about four inches wide and the length of the 




Fi&-9. BoiL<)' hohZL fRE.')H Aif; Hou^E forKaruit^, 



hutch is covered with one-half inch mesh wire cloth, w liich will allow 
the excrement to drop through. 

Figure 9 shows a fresh-air house that will give you good results. 
First, it has been proven, beyond question, by numerous experiments, 
that a one-pitch roof like this one will give you a warmer house in 
winter and a cooler one during the hot weather, also the air keeps in 
much better condition than in a house with a two-pitch roof. 

The building should be built facing the southward when possible 
to do so. Make a frame of 2x4 studding and cover it with tongue and 
groove lumber, ship lap, or novelty siding. The back or north side 
should also be lined on the inside with matched lumber with a layer of 
tar or building paper next to the studding. The roof should be covered 
with matched lumber, then some good building paper. Do not make 
any floor unless you use concrete, as a board floor just makes a harbor 
for rats, mice and other vermon. Seven feet will be wide enough for 

13 



the building and this will give you about four feet to work in, in front 
of the pens which will be ample for the average man. The pens should 
be started about six inches from the ground, which will make your 
pens about two feet high at the fronts, the back studs being cut to six- 
foot lengths and the front to eight foot. Use any style of pen that you 
like best. 

The front of this building is boarded up solid for three feet, then 
there is a window in each end of the front, with the space between the 
vvindov\s containing a muslin-covered frame. This frame is hinged to 
the opening and opens inward towards the roof where it can be fastened 
out (A the way. During good weather, it should be kept open, and 
when the weather is stormy and real bad, should be tightly shut, so 
that no draughts can come in around same. You will always get 
plenty of good fresh air through this muslin-covered frame, without 
the danger of any draughts. The windows will always assure you of 
plenty of sunlight on cold, clear days, when the muslin frame is shut. 

NEST BOX. 

A very good nest box can be made from an empty soap or other 
similar box. (See Figure 2.) The top should be hinged so as to have 
easy access to the inside. The entrance for the rabbit should be about 
seven inches wide and eight inches deep. Another very good one is 
shown in Figure 6. This has a sliding drawer — Figure 7C — which may 
be drawn out for ins])ection of the contents. 

FEEDING. 

The rabbit is strictly a vegetarian, and will eat about anything 
eatable in this line, as long as it is sweet and clean. Cabbage, kale, 
spinach, rape, celery, beets, carrots, turnips, mangels, parsnips, lawn 
clippings, weeds, apple parings, corn husks, pea pods and vines, dry 
crusts of bread, grain and hay, are all readily taken. Most of these are 
easily and cheaply supplied and in preparing many of the above vege- 
tables for our own use, the parts that generally go to the garbage pail 
will make good food for the rabbit and instead of going to waste, will 
be furnishing the very best of meat for our own consumption. While 
a few staple foods are desirable, there is no animal more adaptable to 
sudden changes of diet than the rabbit. The main object should be to 
produce the most weight with as little outlay as possible, so you must 
use those foods available and cheapest. 

Never feed anything wet with dew. Always allow your lawn 
clippings and other green foods to dry ofif before offering to your rab- 
bits. It is much better to allow them to dry in the shade when pos- 
sible. If you haven't a lawn of your own, you will have little trouble 

14 



in obtaining all the clippings you can use from your neighbors, who 
will be glad to have them taken away. 

All grass, lawn clippings, planton, burdock and many other weeds 
which you do not need at once, should be allowed to thoroughly cure, 
then stored away for future use ; they will come in very handy during 
the winter months. 

Hay in some form is a necessary part of the rabbit's diet and by 
laying away a little each day during the summer months, you will be 
able to keep your bunnies supplied during the winter months, without 
any outlay of money. 

Oats is the best form uf grain and when it can be supplied at a 
reasonable price, it will pay yt)U tn gi\ c each rabbit a small handful each 
morning. 

Summer Feeding sliould consist mostly of wilted greens, any- 
thing in the line mentioned al)o\c and only a small supply of hay and 
grain is needed. 

Winter Feeding : — One feeding should consist mostly of some sort 
of greens, such as roots and left over vegetable tops and parings from 
preparing them for the tal)le. A small handful of oats in the morning 
and hay should be kept before them always. 

Feeding the Young: — When the young begin to come out of the 
nest box, give them a handful of rolled oats or a mash made of rolled or 
ground oats, corn meal, and a little bran, moistened with water or skim- 
med milk. Bran is a good bone builder. Decrease bran and increase 
corn-meal as they grow older. Feed a little of this morning and night 
until six or eight weeks old, when they should be taken from the mother 
and put in a pen by themselves or with others of about the same age. 
They should not have any green food to speak of until at least two 
months old, but should have hay from the first and all they will eat. 
Plenty of hay enlarges the stomach so that the rabbits will eat more 
and grow faster. 

Never feed anything that has been touched by frost. 

Keep a piece of rock salt in each i)en. A ten-cent piece will last 
them a year or more. 

Keep water always before them and always see that all food and 
water dishes are perfectly clean. It is well to scald them out at least 
once a week. 

Time to Feed : — Twice a day, in the morning and again in the even- 
ing at a tune that is the most convenient to you. Rabbits do most of 
their feeding after dark, so if more convenient to feed at this time, do 
so, but try to be regular every day. 

15 • . 



BREEDING. 

While a rabbit can be bred at four months of age, it is not advisable 
to do so before they are six months old. Many will not breed their 
does until eight or ten months old, but if they have been well feed and 
cared lor, the}- can safely be bred when six months old. in breeding, 
the doe should always be taken to the buck's hutch and not vice-versa. 
If she will not take the buck, take her away and put with him again the 
next da} and continue until served. A doe will generally be ready for 
the buck one in every three days. The period of gestation is thirty 
days. 

PREPARING FOR THE YOUNG. 

About a week before the doe is to have her young, she should be 
supplied with a nest box, unless she has one already, described under 
heading Nest Box. Three or four days before she is due to litter, her 
hutch should be thoroughly cleaned and disinfected and she should be 
supplied with plenty of fine hay or straw, so she may build her nest. 
Special care should be taken at this period to see that the doe is not 
frightened and she should not be handled unless absolutely necessary. 
P"eed plenty of greens and a drink of warm milk, if possible, so as to 
start a good liow of milk for the young to come. 

She will generally keep the entrance to nest box covered with 
litter and it should be left this way until she removes it, for the young- 
should be kept inside away from food they would otherwise get that 
would be harmful to them. 

HANDLING. 

To pick up a rabbit, take hold of the skin of the back, right over 
the shoulders, and if the rabbit is very heavy, place the other hand 
under the stomach, allowing part of the weight to rest there. Do not 
pick them up by the ears, it is uncomfortable and painful to them and 
is decidedly the wrong way to handle them. 

KILLING. 

To kill a rabbit, pick it up by one of the hind legs and hit it a 
(piick, sharp blow on the back of the head, then cut its throat and 
hang it u]) to bleed. 

DRESSING. 

A rabbit should be dressed ])y hanging it up b}- the gamble joints 
in the same manner as a hog or sheep is hung up. Tie a piece of 
heavy twine about each joint and hang up in a door-way, limb of some 
tree, or some other handy place, with the legs spread. Make a cut 
around each leg at X in figure 8-a. then cut the pkin down the inside 

16 



of the leg, crossing- just in front of the tail and up the other leg, as 
shown in the drawing by the clotted Hne from a to b. It is not neces- 
sary to save tail. Now loosen the skin from the flesh with a knife, 
being very careful not to cut the skin, and draw it inside-out towards 
the head (Figure 8b). Skin to the ears, then remove. Next make 
an opening from the vent down the abdomen to the neck, using care 
not to cut the entrails, and remove same. The heart, liver and kid- 
neys are good to eat and if you like them, they should be saved. Now 
wash down the carcass with two or three changes of cold water and 
hang in a cool place, away from the flies, to cool. When the weather 
will permit, it will be much better to keep in a cool place for se\erul 
da}S l)efore preparing for the table. 

VALUE OF SKINS. 

Rabbit skins are valuable for the manufacture of boas, niulfs, 
mittens, caps, gloves and for nearly every thing which other furs are 
used for. The skin of the domestic rabbit is much better than that of 
the wild and at present, is bringing a very good price. Our wild fur- 
bearing animals are rapidly decreasing, which will make the rabbit 
skin more in demand each year and it will not be long before there 
will be big advance in the prices paid. Many have foreseen this end 
of the industry, companies have been formed to raise rabbits for their 
fur, and many individuals are doing so as well. 

Rabbit fur has been conspicuous everywhere where furs are the 
fashion, this past season, both as trimming and as boas, muffs, etc., 
but they were not sold as rabbit fur, the manufacturers putting them 
on the market under such names as Red Fox, Black Fox, Arctic 
Fox, and Black Lynx. 

An enormous trade in rabbit skins has been carried on abroad for 
many years. In the European countries nearly all the skins of the 
market rabbit are saved. England and Ireland alone have purchased 
in the past, about 30,000,(XX) annually ; while according to the English 
trade returns for 1910, there was imported in undressed rabbits' skins, 
82,327,101. 11,000,000 coming from Belgium, 4.000,000 from France, 
about 43,000,000 from Australia and 7,739,960 from New Zealand. 

The above figures show in a very small way, the big demand there 
is for rabbit skins. The European countries are at war and have been 
for some time past. They have destroyed thousands upon thousands 
of rabbits, both wild and domesticated, to help supply them with food. 

Every year there is a bigger shortage in furs and every year there 
is a bigger demand for them. The rabbit is the best way of solving 
this problem, for they can be both easily and cheaply raised. Get 
some rabbits at once, raise your own meat, save the skins which will 
go a long way towards paying for their keep. I will buy every one 
von can raise at the highest market prices. 

17 



HOW TO SAVE THE SKINS. 

After you have removed the skin from the rabbit as deseribed 
under the caption "Dressing," you should have a board to stretch it 
on simihir lo that shown in Figure 8C. The width will vary from six 
to eight inches, according to the size of the skin. Make it about 30 
inches long, with a slight taper, so the skin can be easily withdrawn 
when dry. Draw the skin on this, fur next to the board and after 
pulling on, smooth off all wrinkles, tack as shown in Figure 8d. Now 
remove all ])ieces of fat and meat and be careful not to cut the skin. 
Then hang up to dry, but not in the smi. As soon as they are good and 
dry, they ma\- be removed from the ])(i;ird and laid away in a dry 
]dace until ready to sell. 

RABBIT MANURE. 

Rabbit manure is one of the highest grades of our natural 
manures and when dried and pulverized is very nutritious, immediate 
and lasting in effect. It makes one of the very best, rich liquid 
manures. Green-house men jirefer it to most other forms of fertilizers. 

The manure should be gathered every day, kept as free from litter 
as possible and allowed to thoroughly dry, when it can be put in boxes 
or barrels until }OU have enough to dispose of. You will have no dif- 
ficulty in disposing of it at $2.00 per hundred and without a doubt, 
could easily get 2.50 or more, if free from litter and well dried. If 
allowed to stand in the hutches long and become wet or put away in 
boxes or barrels in this condition, it will ferment and lose much of its 
fertilizing cjualities. 

It is surprising the amount of manure that can be collected from 
a single rabbit during the course of a year and for your information I 
have collected it every 24 hours ior 10 days at a time, from both the 
small and large breeds, separated it from all litter and carefully dried it 
before weighing. I found the average full grown rabbit, well kept 
will give an average of one-half ]xnmd of dried manure per day, or a 
good 180 pounds per year, which at twcj cent, i)er pounds would amount 
to $3.60 per year. 

This form of manure can be easily bagged and shipped, making it 
especially desirable to any one wanting a good nutritious manure, prac- 
tically free from disagreeable odor. 

MARKETING. 

If you are so situated that you can raise rabbits for market, you 
will fnul this a very ])r()fitable occupation and one that all hands: 
mother, father, and children will enjoy taking a jKirt in. There is a 
great shortage of disposing of all you can raise at a handsome profit. 
Give two or three of your neighbors nice young rabl)it and just as 

18 



soon as tlicy g-ct a taste of this Iiik- meat and kimw something oi its 
nonrishing qnalities, yon will l)e sold out in advance from that time 
on. 

Tn otTcring yonr rabhit meal f> >r sale, always be snre it is as clean 
and in as sanitary condition as possible, all elTorts in this way will 
repay you many times over. 

At the present time rabbit meat is bringing from 20 to 30 cents 
per pound, a very good price for meat that can be so cheaply produced. 

I should advise that all rabbits l)e skinned, cleaned, head and feet 
removed before marketing; it will go a long ways towards overcoming 
the prejudice some people hold against them. A rabbit offered with 
the skin, head and feet on looks too much like a pet to manv, but dress- 
ed they make a tempting piece of meat that few will pass by. 



Recipes. 



The following recipes for serving Boies' I'tilitx' Rabbits and 
(jiants are all good tested ones and those which will be well worth 
your while to try. However, any good cook will soon tind nian\- addi- 
tional ways of serving. For frying one should use }(>ung ral)l)its, l)Ut 
if an old one is used, it should be parboiled first. 

When cooking rabbit, remember that their meat is almost entirely 
lean and contains very little fat, so fat in some form should be added 
to serve it best. Salt pork, bacon and butter added will improve it 
w^onderfully, the first two being by far the best. 

FRIED RABBIT. 

Young rabbits will alwavs l)e found best for fr\ing, but if one de- 
sires to fry an old one, it should be tirst parl)oiled. Cut the ral)bit u]) 
into suitable pieces and roll in a mixture of flour, salt and pepper. Fry 
in hot grease or oil. The grease from fried salt pork will impart a 
very good flavor, if used. A small onion fried with the rabbit, is liked 
by many. Cook slowly imtil done, forty to fifty minutes will general- 
ly do. 

BROILED RABBIT. 

A rabbit three to five months old is best for broiling. Boil it 
first in salt water for five minutes, then wipe dry and ]nit on the broiler 
at once, while it is hot. Thin slices of bacon or salt pork should be jnit 
an top if it, which greatly improves the flavor, v^ave the drippings and 
make gravy from same. Season to taste. 

BROILED RABBIT, SOUTHERN STYLE. 

Cut the rabbit into suitable pieces and sprinkle with salt and 
pepper. Put a layer of fat bacon on the bottom of a roasting pan and 

19 



la_V the pieces of rabbit on this and cm cr w ith nuirc l)acoti. Butter or 
salt pork may be used in place of bacon. I 'our in the pan a little hot 
water or broth and roast in a hot oven, l)astin^ and turning nftcn, until 
the pieces are tender and rich-broAvn. It \\ ill, generally, take about an 
hour to roast. AX'hen done, take u])on a hot platter and keep hot while 
preparing gravy. 

Skim the fat from the surface of the pan, add one or two table- 
s])Oons of Hour and stir imtil smooth. Add a cupful of boiling water, 
the juice of a lemon, ten tablesi)oonfuls of catsuj) and pour over the 
meat. 

Garnish with thin slices of pickles and arrange a border around the 
platter of alternate spoonfuls of freshlv cooked rice and tomatoes. 

To prepare the latter, pour off the superfluous juice from a can of 
tomatoes and season the remaining tomatoes with salt, red pepper and 
a little sugar. Put in a baking tin on top of roasted croutons and dot 
with butter. Bake until firm. When ready to serve, cut in square 
blocks and alternate with the rice. 

ROASTED RABBIT. 

Take a large, fat rabbit, sprinkle well with salt and pepper inside 
and out, then fill with dessing, sew u]), tie the legs together, put in the 
roasting pan and lay or tie some ])ieces of fat bacon or salt pork on 
the rabbit and roast for about one hour and a half, basting and turn- 
ing often from side to side. About a tpuirter of an hour before it is 
finished, remove the bacon or pork and dredge with tlour and baste 
well until nicely browned. 

Make a good gravy by removing the excess grease, adding a 
tablespoonful of browned flour, half a i)int of stock and a little salt 
and pepper. Serve with little heaps of red current jelly. 

DRESSING FOR ROAST RABBIT. 

Four tablespoonfuls of bread crumbs, two tablespoonfuls of 
chopped suet, two tablespoonfuls of chopped ham, half a teaspoonful 
of sweet herbs, one teaspoonful of chopped parsley, one small teaspoon- 
fwl of salt, a little pepper and a dash of cayenne, three chopped mush- 
rooms and two eggs. Stew the liver for five minutes, then chop and 
add to the above ; mix the whole with the eggs well beaten, put in the 
rabbit and sew it up. 

RABBIT AND ONION ROAST. 

Take a double roasting pan and grease the inside well, cover 
the bottom with sliced onions, put a layer of cut up rabbit on the 
onions, then more onions, etc., until the pan full or rabbit is all 

20 



used up. Cover tlie top with thin slices of hacon nr sah pork, v^eason 
each layer with salt and pep])cr as put in the pan. Put cm the cover 
and bake in a hot (tven. Tlic onions will sujiply i)leiity of moisture so 
no water need he added. 

CHILI SPANISH PAN ROAST. 

Cut rabbit up into small pieces, let it boil from t\vent\- to thirty 
minutes in a pan of vineg-ar. Remove it from the a inegar and wipe 
dry, then fry in plenty of q-ood olive oil: season with 8 or 10 small 
Chili peppers, Chili powder, two medium-sized choi^ped onions, small 
qraiu of qarlic. one-half of a bottle of catsu]). Allow the rabbit to fry 
slowdy until tender, before adding- the seasoning and allow it to set 
about 20 minutes after adding the seasoning. 

RABBIT POT ROAST. 

Cut the rabbit up into pieces and put in a roasting kettle with just 
enoug;h water to cover; put in with the rabbit four or five generous 
pieces of salt pork, two or three onions, season with salt and pepi)er 
after it has cooked for about one half hour. Cook slowly until about 
done, then put over a hot fire, remove the cover and allow the water 
tn cook out and the meat to brown well. Remove the ral)bit to a hot 
platter and keep hot until gravy is made. One or two tablespoon fuls 
of vinegar added when roasting down will impart a nice flavor. 

CALIFORNIA BRAISED RABBIT. 

Take a good sized rabbit and cut into pieces and fr\- in browned 
f)utter mitil nicelv browned : now slice an onion and let that brown : 
then cover with w^ater and let simmer for an hour or so, according to 
the ag-e of the rabbit. Season with salt and pepper. Put in a can of 
French mushrooms along wdth a thickenings of flour — mushrooms 
make it delicious. If you have none, try small pieces of browned sweet 
potatoes or browned parsnips. 

WELCH RABBIT STEW. 

After cutting- up into pieces, put into a kettle with just enough 
water to cover. T^et this come to a g-ood boil, skim, add a little salt, 
pepper and butter: let it come to a boil again: then add small pieces 
of onions, carrots, parsnips, celery, potatoes and turnijjs: cook until 
dry and done. Be careful about burning. Make a gravy the same as 
for anv stew, after removing meat from the dish. 

ENGLISH WORCHESTER RABBIT PIE. 

First make a Welch Rabbit v'^tew, then put it in a baking dish, lined 
with a rice biscuit dough, putting in first a layer of stew then a few 

21 



small pieces ot ihe doiij^h and so on inilil all llie stew is used uj) or dish 
is full; then potir in some of the stew licivior and eo\er with iTust and 
bake from 25 to 40 minutes in a moderate o\en. Ser\ e with plenty 
of good brown gravy on the side. 

RABBIT PIE. 

One pound of cooked, cold rabbit, half a pound of pulT paste, one 
onion, fotu' (3tmces of macaroni, two hard-boiled ey,i;'s. hall a i)int of 
stock, half a teaspoonful of kitchen boiupu'l. 

Break the macaroni into short Irngths and throw it into plenty 
of boiling" water, and boil until cpiitc tender. 

Line a flat dish with pastry, drain the water well from the maca- 
roni, and place it in the center. Arrange over this neatly the pieces of 
rabbit, and pour in the stock and kitchen boucpiet, and sprinkle over 
with a little salt and pepper. Peel, scald and chop the onion, sprinkle 
it over. 

Put the dish in a hot oven for ten minutes, then cook it in a moder- 
ate oven for half an hour. 

Chop finely the whites of egg, arrange theru on the to]), and rub 
through a wire sieve the yolks, allowing them to fall directly over. 
vServe very hot. 

JUGGED RABBIT. 

Put two tablespoonfuls of butter in a saucepan, and when hot, 
brown the pieces of rabbit together with a bunch of scalions or a 
small white onion and a clove of garlic. Have ready two cupfuls ot 
stock or gravy, and when the joints are browned, put into a stone jar, 
together with gravy, salt, and pepper to season; the juice of a lemon, 
half a glass of sour wine and four cloves. Cover the jar closely and set 
in a large saucepan, filling the latter with cold water almost to the 
level of the top of the jar. 

Bring the water to a boil and simmer four hours. Remove the 
meat and gravy and put into a saucepan over the fire, adding a table- 
spoonful of butter rolled in flour, a tablespoonful of mushroom catsup 
and two glasses port wine. As soon as hot and slightly thickened, 
serve with baked potatoes and wild grape or current jelly. 

PRESSED RABBIT. 

Boil until well done. Take all the meat from the bones and grind 
in meat grinder. Season with salt and ])epper to taste and pour the 
broth it was boiled in over it, then press the same as chicken. 

22 



SOUTHERN RABBIT CURRY AND RICE. 

CookiiiL;- a raljljit with curry and rice, \ < m use tlic sainc nK'tliod 
as you do with lanil), curry and rice. Boil rahl)it until it is (|uitc tender; 
make a thick gravy, add ])()\vdcre(l curry td suit taste, tlieii mix ral)hit, 
gravy and rice together^ (ir }-()U can ser\e seijarate. JM»r a change yuu 
will find this an exceptinnally line dish. 

REAL HASSENPFEFFER SAUER BRAUTEN. 

This elegant ' /.erman dish is the j(i\- of epicures — it linds its wax- 
all ()\er the world. Cut the ral)l)it into small jjieces. then stew until 
done, adding- a grated onion and a few l)a\- leaves ; add salt and pepper 
to taste, with jilenty ot s])ices. Now cut in scpiares, stale crusts of 
bread or toast or chicken histmit, let soak in licpior. make a good grav\', 
])our o\er meat and ser\e hot. This reci])e is the hatherland's de- 
light. 

YORKSHIRE RABBIT BROTH. 

Use a rabbit of al)out ti\-e jxmnds, cut meat in small pieces, place in 
kettle and co\er with two (piarts of water; bring (piickl)- to boil, skim, 
add half a cu]) of l)arle\' or rice, which has been soaked o\er night in 
cold watei' ; simmer one and a half hours until meat is tender. Sep- 
arate the meat from the bones and ])lace the bones in a second kettle; 
co\er with cold Avater, heat slowly to boiling, skim, and boil one and 
a half hou.rs ; strain licpior from bones: fry the meat for five minutes in 
two tablespoonfuls (»f butter, then boil u]) a half cu]) each ol diced car- 
rots, turnips, onions, celery, parsnips and add the l)roth with salt and 
pe])])er to taste. Cook until xegetables are <lone ; thicken by adding 
two ta1)les])0(Mifuls i 'f butter and Hour cookt'd togetlu'r. Broth must 
be ser\-ed thick, I'jiglish way. just before serxing, add a half a table- 
s])oonful of chop])ed ])arsley. 

RABBIT LOAF. 

Cho]) fine the meat of one or two rabbits. Add one (piarter ot a 
])oim(l of cho])])ed lean salt pork, two small onions, three sticks of 
celerv, one and one-half cups of chilli sauce, one and one-hall cu])fuls 
of cracker crmnbs, butter the size of a walnut, and salt and ])epper to 
taste. Parboil ral)bit and jxirk before chopi)ing. Mix all in loaf and 
bake three-quarters of an hour. 



23 



PRICE LIST 



OF 

Boies' Utility Rabbits and Giants 

The Meat Supreme. 

Boies' Utility Rabbits and Giants are bred especially for meat and fur 
production. They come in a variety of colors, such as Black, Blue, Red, Buff, 
Grey, White and broken colors, and while the meat is the same in all, the 
color of the fur has much to do with the value. The solid colors, as a rule, 
bringing the better price, with Black and Blue in the lead. 

When we are breeding rabbits for meat, we cannot always determine 
the value by the weight. What we want is a fair sized rabbit that will produce 
young that will mature quickly. A four-pound rabbit at 16 weeks, can be sold 
with much more profit than a twelve or fifteen-pound rabbit at twelve months 
of age. With proper food and care Boies' Utility Rabbits and Giants will 
weigh from 5 to 6 pounds at sixteen weeks of age, and at this age they are at 
their best for eating. 

10 to 
Boies' Utility Rabbits 2 mo. 4 mo. 6 mo. 8 mo. 12 mo. 

Black or Blue $4.0(» $5.00 $(i.00 $7.00 $8.00 

Red or Buff 3 . 00 4 . 00 5 . 00 (! . 00 7 . 00 

Other Colors 2 . 00 3.00 4 . 00 f) .00 G . 00 

Boies' Utility Giants : 

Black or Blue 5.00 O.OO 7.00 8.00 10.00 

Red or Bluff 4 . 00 5 . 00 . 00 7 . 00 9 . 00 

Other Colors 3 . 00 4 . 00 5 . 00 6 . 00 8 . 00 

The above prices are for single specimens of either bticks or does and 
the price is the same whether one or a hundred are taken. Does of breeding 
age (6 months), will be bred to fine buck before shipping for $1.U0 extra. 

RESULTS. 

No doubt you would like some idea of about what could be expected from a 
pair of my rabbits and so I have arranged the following information, covering 
a period of one year, for your convenience. Of course, these figures would vary 
some with the cost of feeding stuffs. 

1 pair of Boies Utility Rabbits. .$10.00 Value of rabbits on hand, and 
Cost of feeding Breeders and those sold and eaten during 

offspring until old enough to the year: 

sell 25 .00 86 Rabbits 

348 pounds, at 20c. per lb $7!). 66 

$35.00 1,000 lbs of Manure 20.00 



Net proHt $64.66 

Here we have a profit of $64.66 from one pair of BOIES' UTILITY RAB- 
IHTS, for one year, by selling the young at 20 cents per pound, live weight. If. 
instead of selling them live weight, you had dressed them, you would rave re- 
ceived more money per pound and the skin would bring more than the weight 
lost by dressing. These figures are not exaggerated in the least, but are more 
than fair. Can you afford to let this opportunity slip by any longei*? I am 
sure you cannot and will not. Raise your own meat, raise it for others. Be in- 
dependent. Send me your order at once. Do it to-day. 

24 



ORDER SHEET 

Boies' Pet Stock and Game Farm 



THE HOME OF PETS 



MILLBROOK. NEW YORK 



r, ■■ 

.1?/ Mrrnlx'rs of One Finiiil!/ i^huidd Order under One Xaiiie 
Mrs.. Miss or Mr. First Ncivie Middle Initial Ijint Xaiiie 


ORDER NO. 


Post 
Office 


Please do not write here. 




R. F. D. No. 


State 




P. 0. Box No. 


Street 
and No. 




Shipping 
Point 


( 'on nti/ 




„ , , t.\ mount of 

Date of 1,, \. „, 

rvi ■ r! 1 101 \Money •^ Cts. 

^"'•^ ^^'•'''''- ^^^-iFnelosed 

V- 





Number 

Wanted 


Sex 


Age 


Color Preferred 
State 2nd choice, 
if any 


Price 
eacli 


Extend Here 






























































































































































NOTICE,— Remit by Express or P. O. Order. Unuaed 
Oue Gent Stamps taken for amounts of $1.00, or less. 



Total, 



MY SPECIAL OFFER 

To All Purchasers of Boies' Utility Rabbits 

and Giants 



The Meat Supreme 



I agree to buy t'l'oiii you all the stock you raise from either BOIES' UTILITY 
RABBITS OR GIANTS, providing that the stock you raise them from was pur- 
chased from me. 

I agree to i)ay at least 2ii cents per pound live weight, F. O. B. Millbrook, 
for all such ra))l)its and will accept all sizes, ('olors, sexes and ages from two 
months up, as long as they are perfectly healthy and in good condition. 

Further, I agree to buy back at the end one year's time, the original stock 
l)urchased from me. if you are not perfectly satisfied with your bargain and not 
more than convinced that there is big money in raising these rabbits. For 
this stock I agree to pay one-half of the i)urchase price. 

I agree to answer all questions you (-are to ask pertaining to the raising 
or care of these rabbits, gratis, and shall always be glad to advise you and do 
all in my power to insure your success. 

(Signed) IT. A. BOIES. 



Boies' Pet Stock and Game Farm 

Millbrook, N. Y. 



26 



/ 



Supplies 




SANITARY STONEWARE DRINKING AND FOOD CUPS 
for Rabbits and Cavies. This cup is glazed inside and out- 
side, making it very easily cleaned. Comes in two sizes: 
Eor Rabbits, 2%"x5", with 4" opening; and 2i4"x4i/2", with 
3%" opening for Cavies. Either size, $1.00 per dozen. 
Sample cup, 10 cents and postage to your zone. 

R & R GERM KILLER. A very powerful non-poisonous disinfectant, which 
is guaranteed to be 5 to 6 times stronger bacteriologically than pure carbolic 
acid, when tested against a vigorous culture of B. Typhosus by the "Hygenic 
Laboratory Phenol Co-efficient" Method of the U. S. Public Health Service. It 
has an agreeable odor. Pint can, 60 cents; quart can, $1.00. Gallon Cans, $3.25. 

AUTO-SPRAY CONTINUOUS ATOMIZER, for applying the above Germ 
Killer or any other disinfectant of like nature. 1 quart size, $1.25, postpaid. 

SALT SPOOLS. These are prepared from common table salt. They are 
about 1" thick and 2" in diamter with a hole through the center for fastening 
in hutch. The handiest and best form of salt ever offered to the fancier. 25 
cents per dozen. 

HUTCH CLEANER. These cleaners are made of steel 41/2 "xlO", with two 
movable handles, which screws into the steel blade. The long handle can be 
used in cleaning deep hutches and the short handle for small, narrow hutches. 
Price with one handle, 60 cents; both handles, 70 cents. 



Terms 



Cash must accompany all orders and should be sent by Express or Post- 
offlce Money Order. Parties sending currency do so at their own risk. All 
prices are F. O. B. our shipping point. All stock will be shipped in light, 
strong crates and will be delivered to the Express Companies in the very best 
condition; here our responsibility ceases, as they are then in the hands of 
the carrier. 

Make all orders payable to H. A. Boies, Millbrook, N. Y. 



27 



LlBRflR"^ 




1895-1917 ililfMWf^N 

BOIES' PET STOCK AND 
GAME FARM 

40 Acres .. "T^e Homc of Pets" :: l!i^[!? 

Buy your pets where they are raised right, FARM RAISED, raised in large, 
light, roomy quarters and ted on the best from the land. These are the kind 
of Birds and Animals you want and the only kind it pays to buy. Of course, 
this kind of stock costs a little more than the half starved, sickly, stunted 
kind, but isn't it worth the little extra money? 

If you want any kind of Dogs. Cats, Rabbits, Cavies, Fancy Rats and Mice, 
Ferrets, Squirrel, Mink, Skunk. Opossum, Raccoon, Fox, Goats, Deer, Shetland 
Ponies. Poultry, Pigeons, Pheasants, Pea Fowl, Singing and Talking Birds, and 
Ornamental Land and Water Fowl, or, in fact, any kind of bird or animal sal- 
able, write us for prices. 

We are breeders of many of the above and our connections with breeders 
and trappers all over the country, enable us to furnish any kind of bird or 
animal obtainable, on short notice and at reasonable price as well. 

Member of the National Pet Stock Association of America, American Fur 
Fanciers' Association, Empire State Pet Stock Association, National Rat and 
Mouse Club, Game Conservation Society. 

Our Farm is situated on the main road, between Dover Plains and Mill- 
brook. New York, approximately three and a half miles from either place. Visit 
our farm, we will consider it a pleasure to show you our stock, whether you 
buy or not. 

Boies' Pet Stock and Game Farm 

Millbrook, N. Y. 

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LIBRARY OF CONGRESS 



002 847 91 



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